1 lb. Pappardelle's Tri-Colore Wheels
2 tablespoons extra virgin olive oil, divided to use
5 large cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
8 cups (10 oz.) Swiss Chard or spinach leaves, coarsely chopped
2 tablespoons pine nuts, toasted
1/4 cup freshly grated Romano cheese
1/4 teaspoon freshly ground black pepper