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Bring a pot of salted water to a boil and cook the pasta according to package instructions.
While the pasta is cooking, prepare the Swiss chard. Slice the center stems from the chard and reserve them. Chop or tear the leaves into bite-sized pieces.
In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the sliced garlic, sumac, and a pinch of salt. Cook until the garlic is fragrant, about 1-2 minutes.
Add the Swiss chard to the skillet and toss until coated with the oil.
Add the chopped dried apricots and dates and toss again.
Drain the pasta, reserving ¼ cup of the pasta water.
Add the pasta to the skillet with the Swiss chard mixture. Toss with the reserved pasta water and lemon juice.
Top with roughly chopped pistachios, fresh herbs, shaved Parmesan cheese, and a sprinkle of crunchy onion bits.