400 g (13 oz) quick-cook pasta (such as penne or fusilli)
grated Parmesan cheese or other hard Italian cheese, to serve (optional)
Heat the olive oil in a small pan and cook the chilli and garlic over a low heat for 2 minutes until softened but not coloured. Set aside to infuse.
Bring a large pan of lightly salted water to the boil and cook the pasta and peas for 3–5 minutes or according to the packet instructions until both are just tender. Drain and return to the pan, reserving 2 tablespoons of the cooking liquid.
Stir the infused oil into the pasta and peas with the reserved cooking liquid and spoon into 2 warmed bowls to serve, sprinkled with grated cheese, if desired.