In a saucepan heat 1 tsp. butter and sauté the ham on all sides for 2-3 minutes until golden brown. Transfer the beef to a plate.
In the same pot, add another 1 tbsp. butter and sauté the onion for 2-3 minutes until soft. Add the peas, some salt and freshly ground pepper and sauté for 3-4 minutes.
Add the broth and once it comes to a boil, lower the heat. Cover the pot and simmer for about 20 minutes.
Remove the lid and add the MISKO Sousamaki. Stir with a spoon and let the pasta boil for as long as indicated on the package. In the last 3 minutes of boiling, add the ham and mix.
Serve the soup hot, sprinkled with grated Parmesan cheese.