Preparation

• 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, add the stock and the peas to the skillet. Sprinkle with the salt, and cook until the peast are just tender.
• Remove the skillet from the heat and stir in the crème fraîche (it needn’t melt completely). As soon as the pasta is done, drain it and add it to the pea mixture; it’s fine to let some of the pasta water drip into the skillet. Toss with tongs to coat the pasta thoroughly, adding more stock if the pasta seems too dry. Sprinkle with the grated cheese and basil, add a grinding of black pepper, and serve in heated pasta bowls.