Bring a large pot of salted water to a boil and add the pasta, cooking according to package directions until al dente. While the pasta cooks, mince the garlic cloves and roughly chop the parsley—this ensures everything is ready when you need it. When the pasta is done, reserve 3/4 cup of pasta water before draining the pasta thoroughly. Set the cooked pasta aside in a large bowl.

Heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring occasionally, until the garlic is golden and fragrant but not burned. The oil will absorb the garlic's flavor, creating an aromatic base for the sauce. Remove from heat and let cool slightly before using.

In a blender or food processor, combine the steamed beets, cottage cheese, parmesan, salt, pepper, and nutmeg. Pour in the garlic-infused oil from Step 2 along with 1/2 cup of the reserved pasta water. Blend until completely smooth and creamy—this creates the signature pink color and rich texture. I find that a high-speed blender gives the silkiest results, but a food processor works well too.

Pour the beet sauce from Step 3 over the cooked pasta in your bowl and toss thoroughly to coat all the pasta evenly. The sauce should coat the pasta lightly—if it seems too thick, add the remaining 1/4 cup pasta water a splash at a time and toss until you reach your desired consistency. I typically need to add at least some of the extra water because cottage cheese can make the sauce thicker than expected.

If the pasta has cooled, transfer it to a pot and warm gently over low heat for 1-2 minutes, stirring occasionally, until just heated through. Do not overheat, as this can cause the sauce to break. Taste and adjust seasoning if needed. Divide among serving bowls and garnish generously with fresh parsley and additional parmesan.