Fill a large pot with water, cover it, and bring it to a boil over high heat.

While the water heats, zest the lemon and squeeze out 2 tablespoons of juice.

Put the cottage cheese, 1 cup of the frozen peas, 1/2 cup of the Parmesan, the garlic, the olive oil, the lemon zest, and 1 tablespoon of the lemon juice into a blender or food processor. Leave it off for now.

When the water comes to a full boil, add the kosher salt.

Add the pasta to the boiling water and stir for a few seconds so it does not stick together.

Cook the pasta for 2 minutes, keeping the heat high enough for the water to stay at a steady boil.

Add the remaining 1 cup frozen peas to the pot with the pasta.

Keep cooking until the pasta is tender with a little firmness in the center and the peas are bright green, following the package time as a guide.

Scoop out 1 cup of the hot pasta water into a heatproof measuring cup.

Set a colander in the sink and drain the pasta and peas into it.

Return the drained pasta and peas to the warm pot.

Pour 1/2 cup of the reserved pasta water into the blender with the cottage cheese mixture.