Bow Tie Pasta with Bright Lights Swiss Chard

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

Directions:
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.
Cook the bow tie pasta in a large pot of boiling salted water,
stirring occasionally, until al dente; drain.
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.