Bring a large pot of salted water to a boil. When the water reaches a boil, scoop a couple of tablespoons of water into a small bowl and soak the cherries. Cook the pasta according to package directions until al dente and drain.
Remove the stems from the Swiss chard and chop into 1/2 inch pieces. Roughly chop the leaves and set aside.
Warm the olive oil in a large skillet or stockpot on medium heat. Add the chard stems and cook for a minute or two. Add the leaves and cook, stirring constantly, until the chard is limp but still bright green.
Add the garlic, salt, pepper, and red pepper flakes and stir well. Cook for another minute until the garlic is fragrant.
Drain the cherries
Divide the pasta into bowls and top with the chard, cherries, toasted walnuts, and Parmesan cheese. Alternately, you can toss everything together in a large serving bowl and then serve.
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