Finely chop the onion and sauté in hot olive oil until translucent. Pour in white wine and boil vigorously until the wine has almost boiled away. Drain tomatoes, chop finely and stir in. Reduce over not too high heat for about 15 minutes. Meanwhile, in a large pasta pot, bring enough salted water to a boil. Cook both types of pasta either together or one after the other – depending on possibly different cooking times – until al dente. Cook peas in a little salted water until soft and strain. Cut ham into small cubes and stir both into the tomato sauce. Season with oregano or basil, freshly ground salt and pepper. Arrange ready-cooked, drained tagliatelle on each plate or in a large bowl and pour sauce over. Sprinkle with freshly grated Parmesan cheese.
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