Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Clean and wash the sugar snap peas. Cut the sausages into slices. Peel onion and garlic, dice finely. Cook pasta in boiling salted water according to package instructions.
Heat the oil in a large frying pan. Fry the sausage slices in it until crispy while turning. Fry the onion and garlic briefly. Stir in cream cheese. 1⁄4 l Remove the pasta cooking water and pour into the pan. Add the frozen peas and mangetout, bring everything back to the boil and simmer for about 3 minutes. Season to taste with salt, pepper and lemon juice.
Drain the noodles and fold into the sausage stew, serve.