Creamy Lemon & Cabbage Pasta With Garlic Breadcrumbs
Creamy Lemon & Cabbage Pasta with Garlic Crumbs
This is a great menu for using the Savoy cabbage, a very tasty pasta lunch.
1 : 2 large handfuls of breadcrumbs
2 : 3 tbsp olive oil
3 : 3 garlic cloves finely chopped
4 : 200g pasta
5 : 1 medium onion chopped
6 : 125 ml white wine
7 : zest half lemon
8 : 140g crème fraiche
9 : half savoy cabbage, thinly sliced.
Heat oven to 200oc, in a bowl mix the breadcrumbs with half the oil and 1 garlic clove, and season well. Spread out on a large baking tray and bake for 8 min, until crisp and golden. Remove and set aside.
Cook the pasta in a large pan of boiling water. Meanwhile pour the remaining oil into a frying pan, add the onion and remaining garlic, season and cook for about 4 minutes until golden, then add the wine and lemon zest, reduce for a few minutes then add the crème fraiche. Remove from heat but keep warm.
Add the cabbage to the pasta water for the last 3 minutes of the cooking time. Drain and return to the pan, add the creamy sauce to the pasta and toss together, bowl it up and top with breadcrumbs.