Swiss Chard Pasta

- Trim leaves off Swiss chard and cut stems into about 1/2-inch thick pieces; coarsely chop leaves and set aside separately - Cook pasta and add leaves during last 2 minutes (reserve 1 cup of cooking liquid) - Heat oil over medium heat in a large skillet and cook garlic until just starting to turn golden - Add stems, salt and chilli flakes - Cook until stems are tender-crisp (about 4 minutes) - Stir in pasta and cooking liquid and cook, stirring, for two minutes - Top with parmesan cheese and serve