4 oz. bow-tie or corkscrew pasta
1 (8 3/4 oz.) can Del Monte whole kernel sweet corn
1 (8 oz.) pkg. cream cheese, softened
1 c. diced green onion
1 sm. can sweet peas
1 pkg. shredded Parmesan cheese

Cook pasta according to package directions; drain. Drain corn, reserving 3 tablespoons liquid. Blend reserved liquid with cream cheese. Add remaining ingredients; spoon into 1 1/2 quart baking dish. Cover; bake at 375 degrees for 20 minutes.