Start by bringing water to boil for the pasta with just half a handful of rock salt in it and nothing else
In a pan with some butter cook the chard on medium heat until the leaves are soft. I put a tiny bit of water in the lid of the pan and close it so that the steam helps the leaves cooking
When the pasta is couple of minutes away from being ready chop the dolce latte or Gorgonzola in small pieces and add them to the chard. Turn the heat to its minimum setting and let the cheese melt. If it looks not creamy enough add a dash of milk
When the pasta is ready drain it and add it to the pan and stir altogether. You can add the Parmesan for added cheesiness
