Orzo with Crispy Cabbage and Lemon Pine Nuts

||savoy cabbage|200g orzosalt and pepperolive oil1 garlic clove peeled and thinly sliced200g savoy cabbage very finely sliced½ lemon zest and juicegrated parmesan cheese to serve1 tablespoon pine nuts|Bring a pan of salted water to a boil and cook the orzo according to packet instructions. Drain and run under a cold tap until cool.Meanwhile heat the oil in a large frying pan or saucepan over a mediumhigh heat and briefly fry the garlic. Add the cabbage and season with salt and pepper. Cook for 57 minutes stirring frequently until the cabbage is cooked and crisp here and there. Stir in the lemon zest and juice and set aside.In a dry frying pan toast the pine nuts over a mediumhigh heat taking care not to burn. Stir these and the cabbage through the pasta. Leave to cool and store in the fridge for up to 3 days.|20.00 minutes|2|https://www.telegraph.co.uk/food-and-drink/recipes/orzo-with-crispy-cabbage-and-...