Cook the pasta in plenty of boiling salt water until al dente. Rinse the peas, cut into small pieces and blanch in boiling salt water for about 2 minutes. Drain the pasta, rinse in cold water and drain well. Drain the peas, rinse in cold water and drain well.
Rinse the tomatoes and halve. Rinse and finely chop the scallions. Rinse the arugula.
Mix the yogurt and cream. Season with salt, pepper, lemon juice and sugar. Stir in the herbs. Mix in the corn, prepared vegetables and pasta. Serve immediately.