Sautéed Swiss Chard Ribs with Cream and Pasta

Ingredients-

1 lb swiss chard, yielding 2 cups of chopped ribs
1/4 cup (half a stick) butter
3/4 to 1 cup heavy cream
Enough dry pasta to make about one quart of cooked pasta
Salt and pepper

Directions- 
Separate the ribs from the greens. Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.

Melt butter in a saucepan on medium heat. Add the drained, blanched ribs and simmer for 4 minutes. Add heavy cream and cook until cream reduces by two-thirds.
While the cream is reducing, cook up your pasta according to the pasta's package directions.

 Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper.