1/2 c. gold raisins
1 bunch green chard
6 tbsp. unsalted butter
4 garlic cloves, minced
1 bunch spinach, trimmed
1 1/2 tsp. fresh lemon juice
1 lb. fettuccine
1 c. (4 oz.) grated Parmesan cheese
1/2 c. toasted pine nuts
1 tbsp. minced fresh chive
2 tbsp. minced fresh thyme
2 tbsp. minced fresh marjoram or 3/4 tsp. dried, crumbled
Salt and pepper

Place raisins in small bowl. Add enough hot water to cover. Let stand until plump (10 minutes). Drain.

Remove stems and ribs from chard. Thinly slice enough stems to measure 1/2 cup. Discard remaining stems. Slice chard leaves into 1/2 inch wide strips. Melt butter in heavy large skillet over medium heat. Continue cooking butter until golden brown, stirring constantly (7 minutes). Add minced garlic and sliced chard leaves. Cook until chard is tender and wilted, stirring frequently (3 minutes). Add spinach and stir until wilted (2 minutes). Stir in raisins and lemon juice. Meanwhile, bring large pot of salted water to boil. Add fettuccine and add 1/2 cup chard stems to boiling water and cook until pasta is just tender but still firm to bite. Drain pasta and chard stems. Transfer to large bowl. Add spinach mixture, 1 cup grated Parmesan cheese, pine nuts and herbs. Toss thoroughly. Season pasta with salt and pepper. Serve, passing additional Parmesan separately.