Creamy lemon and thyme spaghetti

This is from the Philadelphia cook book again. These are all easy recipes that don’t have loads of ingredients.

300g spaghetti

120g cream cheese

zest and juice of 1 lemon

1 tbsp fresh thyme, chopped

100g frozen peas

Cook spaghetti in a large saucepan of boiling water for about 8 minutes or according to the packet, then drain.

Meanwhile, heat all of the remaining ingredients gently in a pan for 3-4 minutes until the peas a re cooked.

Combine the sauce with the spaghetti, season with black pepper and serve.

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