creamy cottage cheese boursin pasta

0 Bring a large pot of heavily salted water to a boil. Add the pasta and cook 1 minute less than package directions for al dente. Add the peas during the last 2 minutes. 
1 Reserve about 1½ cups of the pasta water, then drain. Drizzle with oil to prevent sticking, if needed.
2 Meanwhile, in a high-speed blender, combine the Boursin, cottage cheese, cornstarch, lemon zest and juice, 1/2 teaspoon salt, and several grinds pepper. Add a splash of pasta water and blend until smooth. Add more pasta water as needed until it’s thick but pourable. 
3 Rinse out the pasta pot with cold water to cool it down, then wipe it dry. Add the sauce and cook over medium-low heat until it starts to bubble and thicken, 2 to 3 minutes. Add the pasta and peas and toss, adding more pasta water as needed, until the sauce clings to the pasta. 
4 Season with salt and lemon juice to taste, then top generously with more black pepper and lemon zest.