When the water boils, add the eggs.

Cook for three minutes and then remove from the heat.

Let the eggs stand for 12 minutes in the hot water and then remove the eggs to a bowl of ice water.

Place the pan with the water back on the burner over high heat.

When the water boils again, add the rotini.

Cook for about 12 to 15 minutes until the pasta is just tender.

Drain the pasta.

While the pasta is cooking, place the olive oil in a large skillet over medium high heat.

Add the garlic and cook for one minute. Stir frequently.

Add the prosciutto and cook for about 2 minutes. Stir frequently.

Add the onion and cook for 7 to 10 minutes until the onion is translucent.

Adjust the heat to keep the onions from browning.

Place the onion and ham mixture in a large mixing bowl.

Add the peas and the cooked pasta.

Fold together gently.

Chill well.

When ready to serve, coarsely chop the hard-boiled eggs and add them to the salad with the parmesan and pepper.

Fold together gently and serve.