• 1 1/2 pounds Bright Lights Swiss chard
• 1/2 pound malloreddus pasta (see Note)
• 1 tablespoon unsalted butter
• 2 1/2 tablespoons extra-virgin olive oil
• 3 large garlic cloves, thinly sliced
• 1 tablespoon fine lemon zest strips, cut with a zester
• Salt and freshly ground pepper
• 3 ounces Gorgonzola cheese, crumbled (1/2 packed cup)

Directions

1. Cut the chard stems crosswise 1/2 inch thick. Cut the leaves into 1/2-inch-thick strips. In a large saucepan of boiling water, cook the stems until almost tender, about 3 minutes. Using a slotted spoon, transfer the stems to a plate. Add the chard leaves to the boiling water and cook until tender, about 2 minutes. Drain the leaves and let cool, then coarsely chop.
2. Cook the malloreddus in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
3. In a large skillet, melt the butter in 2 tablespoons of the olive oil. Add the garlic and lemon zest and cook over low heat until the garlic is golden, about 3 minutes. Add the chard stems and leaves and season with salt and pepper. Add the malloreddus to the skillet and toss until hot. Transfer the pasta to a large, warmed bowl, scatter the Gorgonzola on top and drizzle with the remaining 1/2 tablespoon of olive oil. Using 2 large spoons, toss briefly to melt the cheese slightly; serve at once.