Bring a large pot of well-salted water to a boil on medium-high heat. As the water heats, grate 2 garlic cloves and the zest of 1 medium lemon.
Chop the asparagus into 1 1/2-inch segments. Heat olive oil in a pan and then add the asparagus. Saute for 7-8 minutes over medium heat, or until the asparagus turns a vibrant green. Set aside.
Cook 1 pound of pasta in boiling water for 1 minute less than the package suggests. In the meantime, in the food processor add 1 1/2 cups of full-fat cottage cheese, squeeze out 3 tablespoons of lemon juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper, and blend until the mixture is smooth, about 1 minute.
Once the pasta is done, save 1 1/2 cups of the cooking water before draining. Return the pasta to the empty pot over medium-low heat, mixing in the asparagus, cottage cheese blend, and 1 cup of the reserved pasta water gradually, half a cup at a time, until the sauce becomes creamy. Allow the mixture to thicken for about 1 minute.
Sprinkle the IL Villaggio Grated Parmesan cheese, lemon zest, and basil leaves over the pasta. Enjoy!