Bring the cottage cheese to room temperature by letting it sit out while you prepare the other elements.

Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 4 minutes. Use tongs or a slotted spoon to transfer the kale to a blender, but keep the pot of water boiling (it may look slightly green- that’s fine!).

Add the pasta to the same pot and cook according to package directions. Drain and set aside.

To the blender with the kale, add the cottage cheese, Parmesan (reserving a little for topping later), garlic, lemon juice, oil, and a pinch of salt and pepper. Blend until smooth. Taste and adjust seasoning with more salt if needed.

Pour the sauce into a skillet over low heat and warm gently so it doesn’t separate. Add the cooked pasta and toss to coat evenly.

Serve topped with the reserved Parmesan.