Finely chop the onion and cut the potato into small 1 cm cubes.

Melt the butter in one frying pan over medium heat. Add the chopped onion and cooked ham, then sauté for 3 to 4 minutes.

Remove half of the browned ham from the pan and reserve it for finishing.

Add the diced potato to the ham pan. Pour in about 60 ml of pasta cooking water and cook, covered, for 10 to 12 minutes until tender.

Heat the olive oil in the second frying pan. Add the green peas, salt, and black pepper, then cook for 6 to 8 minutes.

Transfer the cooked peas to the blender. Blend until completely smooth, adding about 30 ml of pasta cooking water if needed.

Pour the pea cream into the pan with the tender potatoes. Stir and simmer for 2 minutes.

Cook the dried pasta in salted boiling water until al dente. Reserve 120 ml of its cooking water, then drain the pasta.

Add the drained pasta to the pea and potato sauce. Toss with the reserved ham.

Add the melting cheese and grated Parmesan cheese. Toss until the cheese melts, loosening with the remaining pasta cooking water until glossy and creamy.

Taste and adjust with salt and black pepper if needed. Divide immediately between two warm bowls.