4 oz. corkscrew pasta
1 can whole kernel corn
1 can sweet peas, drained
1 (8 oz.) pkg. cream cheese, softened
1/2 c. onion, minced
1/2 c. Parmesan cheese

Cook pasta according to directions, drain. Drain corn (keep 3 tablespoons liquid). Blend reserved liquid with cream cheese. Add remaining ingredients. Place in 1 quart baking dish. Cover and bake at 375 degrees for 20 minutes.