Peel and finely dice the shallots. Drain the dried tomatoes and cut into strips.
Heat 2 tbsp. oil in a pan, sauté the shallots and briefly sauté the pasta. Deglaze with wine and and let it boil away a little while stirring. Gradually pour in enough hot soup to just cover the pasta. Allow the liquid to boil off again and again while stirring before adding more soup. Cook the pasta until al dente. After 5 minutes, add the peas and tomatoes.
Cut the cutlets in half, flatten, season with salt and pepper. Cut the ham slices in half lengthways. Wrap 1 piece of ham and 1 piece of meat, place a sage leaf on top and secure with wooden toothpicks. Heat the remaining oil in a pan, fry the saltimbocce on the sage side for 3 minutes, turn and fry for a further 4 minutes. Stir the cold butter and Parmesan into the pastasotto.