Make the pesto by placing the sundried tomatoes, dill, walnuts, red pepper flakes, minced garlic cloves, ¼ cup olive oil, lemon juice and salt in a processor. Process until you have a coarse paste. Set aside.

Add the sliced garlic cloves and saute until they start to turn light golden.

Add the Swiss chard and cook until the chard is wilted and there is no visible water.

Add the pasta to the cooker and stir to mix. Add enough water to just cover the pasta, and salt to taste.

Click the lid on, and bring the cooker to high pressure over medium-high heat.

Once the cooker has reached pressure (it took about four minutes on my stove), turn the heat down to medium and let the pasta cook another three minutes.

Turn off the heat and let the cooker stand until all pressure is released. You can also do this manually by reading your manufacturer's instructions.

Once the pressure has been released, open the pressure cooker, add the pesto, and stir to mix. Check seasoning and add more salt and ground black pepper if needed.

Serve hot or cold, sprinkled with chopped green parsley or more fronds of chopped dill.