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

Description

Choose A Pasta That Can Catch The Peas, Such As Small Shells, Tubetti, Or Farfalle, Or Else Curly Egg Noodles, Which Have Just Enough Twist To Nestle The Peas And Keep Them From Falling To The Bottom Of The Plate. For A Beautiful Orange Hue And An Exotic

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