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Bring 4 quarts water and 2 tablespoons kosher salt to a boil.
While the water boils, put the butter and oil in a saute pan over medium heat with a pinch of salt. Add the shallot and cook gently until softened, stirring occasionally. Stir in the greens and cook just until they turn bright green and wilt.
Cook the pasta until just about al dente. Drop in the peas during the last few minutes of cooking. Drain. Add to the saute pan along with the creme fraiche, stirring over low heat until the sauce coats the pasta. Sprinkle with cheese and serve.