Pasta with pecorino and peas

INGREDIENTS
1 tbsp olive oil
1 onion, finely chopped
salt and freshly ground black pepper
1 garlic clove, grated or finely chopped
1 red chilli, deseeded and finely chopped
2 tsp plain flour
1⁄2 small glass of dry white wine
150ml (5fl oz) milk
150g (51⁄2oz) frozen peas
125g (41⁄2oz) pecorino cheese, grated, plus extra to serve
350g (12oz) dried farfalle pasta

METHOD
Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over a low heat for 5 minutes, or until soft and translucent. Stir in the garlic and chilli and cook for a few seconds more. Stir in the flour, then add the wine, and simmer for a couple of minutes. Add the milk and stir.
Stir in the peas, then add the pecorino, and cook at a low simmer – do not allow to boil – for 10 minutes or until the sauce has thickened slightly. Season well with salt and pepper.
Meanwhile, cook the pasta in a pan of boiling salted water for 10 minutes, or until it is cooked but still firm to the bite. Drain, keeping back a tiny amount of the cooking water. Return the pasta to the pan and toss together. Toss with the sauce, top with extra pecorino, and serve.