Bring a large pot of water to a boil and season it generously with salt.

Use a mini food processor or high-speed blender to process the garlic until finely minced. Add the cottage cheese and blend until smooth. Transfer the sauce to a large, heatproof mixing bowl.

Cook the spaghetti in the boiling water following package instructions. In the last 2 minutes of cooking, add the peas to the pot and scoop out ½ cup of pasta cooking water, setting it aside.

Once the pasta is al dente, drain it along with the peas and immediately transfer to the bowl with the blended cottage cheese sauce. Toss to coat.

Add the Parmesan cheese, season generously with salt and pepper, and mix. Use the reserved cooking water a splash at a time to loosen the sauce until it fully coats the spaghetti.

Twirl the pasta onto plates or into bowls, sprinkle with extra Parmesan and chives if desired, and enjoy immediately!