Preheat the oven to 180°C/gas mark 4. Cook the pasta according to the instructions on the packet, then drain.
Meanwhile, heat the oil in a frying pan. Cook the onion, garlic and peppers for 5-10 minutes, adding in the peas for the last 2 minutes.
Stir in three-quarters of the cheese, the eggs, soured cream, toasted pine nuts, chilli flakes and drained pasta, then cook for a further 1 minute, until slightly thickened. Season and pour into a lightly greased 16cm loose-bottomed cake tin.
Scatter over the remaining cheese and bake in the oven for 45 minutes until set. Cover with foil after 20 minutes to prevent the top from drying. Rest for 10 minutes before cutting into slices and serving with the salad.