Preparation

Combine milk, cottage cheese and cornstarch in food processor and process until smooth. Transfer milk mixture to a sauce pan. Cook over medium heat until sauce thickens, stirring constantly. Add Asiago cheese, pepper, and nutmeg, stir until cheese melts. Set aside. Cook linguine in a large pot of rapidly boiling water until done. While pasta is cooking, coat a large nonstick skillet with vegetable oil spray. Over medium heat, add garlic and ham; sauté 2 minutes. Stir in peas and sauté 2 more minutes. Stir in milk mixture and cook until heated. Pour mixture over cooked, drained pasta in a large bowl and toss. Serve immediately.