Start by bringing a large pot of salted water to a boil. Add 8 ounces of your favorite pasta and cook until al dente, about 8-10 minutes. Reserve about a cup of pasta water before draining.

While the pasta is cooking, gather your fresh herbs. In a blender, combine dill, chives, cilantro, and shallot. Add olive oil and lemon juice, then blend until smooth.

Add cottage cheese and Greek yogurt to the herb mixture. Blend until completely smooth, adjusting consistency with pasta water as needed.

Transfer sauce to a skillet and heat over low heat for 2-3 minutes, stirring gently to warm through without boiling.

Once warmed, add the drained pasta into the skillet, tossing to coat each piece in the sauce. Adjust thickness with reserved pasta water.

Sprinkle in Parmesan cheese and stir well to incorporate. Season with salt and pepper, cooking together for an additional minute.

Serve immediately, topped with additional Parmesan and red pepper flakes if desired.