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Heat 1 tbsp oil in a frying pan and cook the garlic and chilli for a couple of mins until very lightly golden. Stir in the zest.
Cook the pasta, adding the peas for the final 2 mins. Drain, then tip everything back into the saucepan. Tip in the garlic, chilli and lemon, scraping in any bits stuck to the pan. Tear in the basil, season and add the remaining olive oil. Stir well.