Tuscan Savoy Cabbage Rigatoni | With Crispy Garlic Breadcrumbs

Bring a large pot of generously salted water to a boil for the pasta. Remove the outer, damaged leaves of the savoy cabbage, cut the head into quarters, cut out the thick core, then slice the leaves into thin, bite-sized strips.

Peel the garlic cloves and slice them thinly. Wash the lemon thoroughly, finely grate the yellow zest, then squeeze out the juice. Finely grate the parmesan.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the breadcrumbs and a small amount of the thinly sliced garlic. Toast for 3-4 minutes, stirring constantly, until golden brown and fragrant. Remove from heat, stir in half of the grated lemon zest and a pinch of salt, then transfer to a small bowl to cool.