Pod the peas, then blanch them in plenty of boiling water for about 5 minutes. Drain, season and toss with a generous amount of extra virgin olive oil while still warm.
Heat 2 tbsps extra virgin olive oil in a large saucepan with the garlic and chilli. When the garlic is golden, add the spinach then stir and cover. Allow the spinach to steam over a high heat, stirring occasionally, for about 5 minutes or until cooked. If there is a lot of liquid drain it away.