Creamy Cabbage and Lemon Pasta

|Throwing together store cupboard staples with pasta can make a surprisingly luxurious supper|savoy cabbage|200g pasta2 handfuls of breadcrumbs140g creme fraiche3 tablespoon olive oil3 cloves garlic1 onionhalf a savoy cabbage125 ml white winelemon zest from one lemon|Heat oven to 200C/180C fan/gas 6. 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 mins until crisp and golden. Remove and set aside.Cook the pasta in a large pan of boiling water until al dente. Meanwhile pour the remaining oil into a frying pan add the onion and remaining garlic season and cook for about 4 mins until golden then add the wine and lemon zest. Reduce for a few mins then add the crème fraîche. Remove from heat but keep warm.Add the cabbage to the pasta water for the last 3 mins of cooking time. Drain and return to the pan add the creamy sauce to the pasta and toss together. Divide between 2 bowls and top with the crumbs.|10.00 minutes|2|BBC Good Food