Pre-heat the oven to 200°C. Rub the olive oil all over the chicken legs and place on a baking tray. Sprinkle the parsley on top and roast for 30-40 minutes until cooked with no pink showing and the juices run clear; remove and allow to cool a little before shredding the meat from the legs.
10 minutes before the legs are cooked, cook the pasta in a large saucepan of boiling, salted water until al dente; usually 8-10 minutes. Add the peas to the pasta just before you are about to drain it.
Drain and reserve some of the cooking water. Toss with the shredded chicken and use a little of the cooking water if necessary to moisten. Adjust the seasoning if necessary. Transfer to serving plates and top with a little shaved Parmesan.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.