Pasta with Chard and Gorgonzola Sauce
Rinse, trim and strip chard from stems. Cut leaves into fine strips. Peel, chop and sauté garlic in hot oil. Add chard strips and broth. Season with salt and pepper and cook about 5 minutes.
Cook tagliatelle in plenty of salted boiling water until al dente. Rinse and halve cherry tomatoes. Stir tomatoes with chard and heat briefly. Dice gorgonzola.
Drain pasta, mix with vegetables and gorgonzola and divide among plates.