Pasta with Peas & Basil

Ingredients

• 2 Tbs. unsalted butter
• 3 shallots, chopped
• ½ cup homemade or low-salt canned vegetable or chicken stock, or water; more as neeeded
• ¼ cup dry white wine
• 1-½ lb. fresh peas, shucked (to yield 1 to 1-½ cups)
• ½ tsp. kosher or sea salt, or to taste
• ¾ cup crème fraîche
• + 4 more ingredients
• • 8 oz. curly egg noodles or dried shaped pasta
  • ¼ cup freshly grated Parmigiano-Reggiano
  • ½ cup thinly sliced basil leaves
  • Freshly ground black pepper

Cook the pasta in a large pot of boiling salted water. Meanwhile, in a wide skillet over medium heat, melt the butter. Add the shallots; cook, stirring, until soft, about 3 minutes. Add the wine and cook until reduced by two-thirds and slightly syrupy. When the pasta is just about done boiling, a...

View full recipe at Fine Cooking