Place raisins in a small bowl. Add enough hot water to cover. Let stand until plump, about 10 minutes. Drain. Remove stems and ribs from chard. Thinly slice enough stems to measure ½ cup. Discard remaining stems. Slice chard leaves into ½" wide strips. Melt butter in a heavy large skillet over medium heat. Continue cooking butter until golden brown, stirring constantly, about 7 minutes. Add minced garlic and sliced chard leaves and cook until chard is tender and wilted, stirring frequently, about 3 minutes. Add spinach and stir until wilted, about 2 minutes. Stir in raisins and lemon juice.
Meanwhile, bring a large pot of salted water to a boil. Add fettuccine and ½ cup chard stems and cook until pasta is just tender but firm to bite. Drain pasta and chard stems. Transfer to a large bowl. Add spinach mixture, 1 cup grated Parmesan cheese, pine nuts, and herbs. Toss thoroughly. Season pasta with salt and pepper. Serve, passing additional Parmesan cheese separately.
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Your Fettuccine with Greens, Raisins, and Pine Nuts is ready. Buon appetito!
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