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.