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