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Cook fusilli according to package directions and set aside.
Steam peas according to package directions and drain.
In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add prosciutto to the skillet in a single layer and fry until crispy. Place on paper towels to drain.
Add remaining 3 tablespoons olive oil to skillet, along with garlic. Cook until garlic begins to brown.
Pour garlic mixture into a large bowl, and add prosciutto, fusilli, peas, lemon juice, salt and pepper to bowl. Stir to coat.
Stir in ¾ cup Parmigiano-Reggiano and ¼ cup parsley.
Serve garnished with remaining ¼ cup Parmigiano-Reggiano and ¼ cup parsley.