Prosciutto, peas, and cream over whole wheat linguine

170 g fresh whole wheat linguine
2 garlic cloves
6 cippoline onions
1 c. frozen green peas
.25 oz. prosciutto, thinly sliced
3 stems fresh rosemary
olive oil
1 tbsp. butter
1/2 c. heavy cream
1/2 c. white cooking wine
fresh parmesan cheese

Chop onions and garlic and sauté with butter. Chop the sliced prosciutto in small pieces. Sauté with the onions and garlic until cooked, adding olive oil. Deglaze pan with white cooking wine; cook until wine burns off.

Strip rosemary leaves into mixture. Introduce cream and small amount of grated parmesan cheese. Add frozen peas. Cook, stirring continuously. Add parmesan cheese to taste.