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Bring a large pot of salted water to a boil. Rinse the swiss chard well. Cut the stems into small pieces. Roughly chop the leaves.
In a large skillet heat olive oil and sauté the onion, red pepper flakes (optional) and a pinch of salt for 2-3 minutes.
Stir in garlic, chopped swiss chard stems and cook until softened, about 3 minutes.
Add chopped swiss chard leaves, a pinch of salt and cook, stirring, until wilted, about 3 minutes longer.
At this point, add pasta to the boiling water and cook until al dente.
Add the white beans to the chard mixture and cook for about 3 minutes. Add 2-3 ladles of pasta water to the mixture to help create a thick and creamy sauce. You may also mash some of the beans with the back of the wooden spoon for a creamier texture.
Stir in half of the lemon juice as well as salt and pepper, to taste.
Drain the pasta and add to the chard/bean mixture. Stir in remaining lemon juice; grated Parmigiano cheese and a drizzle of olive oil.
Add more pasta water, as needed, to help bind the sauce to the pasta. Serve hot with extra grated cheese at the table.