Sauté white wine, olive oil, lemon slices and dill sprigs and cook in the stove with the lid closed.
Sauté the diced onion, quartered cherry tomatoes and finely chopped chard strips in butter and olive oil, season, simmer and finish with garlic and basil leaves.
Cook the pasta in salted water and butter flakes until al dente, drain and rinse. For the sauce, reduce the whipping cream and white wine and lemon slices, season, strain and drizzle over the pasta. Arrange everything in a bowl and garnish with dill sprigs.
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