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Add cottage cheese, parmesan cheese, butter, garlic, salt and pepper to a high speed blender and process until smooth to create an alfredo-like sauce.
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package directions.
Drain the pasta, but reserve about 1 cup of the cooking liquid. Return the pasta to the pot and add ‘Alfredo’ sauce and about ½ cup of the pasta water. Set over low heat and cook, stirring constantly, until the sauce is warmed and most of the liquid has been absorbed, about 3 minutes.
Remove from heat and garnish with parsley and grated Parmesan cheese, if desired, before serving.