4 oz. bow tie or corkscrew pasta
1 (8 oz.) can whole kernel golden sweet corn
1 (8 oz.) pkg. cream cheese, softened
1 (17 oz.) can sweet peas, drained
1/2 c. sliced green onions
1/4 c. grated Parmesan cheese

Cook pasta according to package directions and 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 and bake at 375 degrees for 20 minutes or until heated through. Makes 6 to 8 servings.