Gratin of peas, tarragon and pistachio

1 cup cream 2 cup shucked peas Salt 1 TB butter 2 Tb chop shallot 3/4 reisling 1/3 cup shelled pistachio(toasted and salted) 1/4 cup chopped tarragon Pea shoots for garnish Whip half the cream to soft peaks and refrigerate. Blanch the peas for 2 minutes and shock. Drain. Melt butter and add shallots until translucent. Add reisling and reduce by 1/3rd. Add remaining cream and cook until reduced enough to cover the back of a wooden spoon. Add peas and pistachios and bring to a boil. Gently fold in whip cream and place in serving container. Brown under broiler until golden. Place a few pea shoots right on top along with remaining herbs.