Make the pesto sauce by placing all of the pesto ingredients in a food processor. Process until smooth, taste and season with salt and pepper to taste. Set aside.
Coat the tomatoes in a tablespoon of olive oil, place on a baking sheet and place in the oven 8-12 minutes.
Meanwhile, cook the spaghetti according to the instructions in the pack.
Once cooked, drain the spaghetti and transfer into a large mixing bowl. Toss the cooked spaghetti with the pesto and chard until evenly coated, then stir in the tomatoes.