Reduce wine by half in a small pan.
Heat up olive oil and add shallots and garlic until golden then add butter, mixing regularly.
Add reduced wine to shallot mixture and keep on a low simmer.
Meanwhile, cook pasta according to packet instructions (and drain).
Blanch peas, rinse in cold water and then put aside until needed.
Add pasta and peas to wine/shallot mixture and take a couple of minutes to stir and combine.
Serve with dollops of stracciatella, pistachios and fried nooch/parm.