Penne with Swiss Chard and Leeks in a Walnut Cream Sauce

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2 tablespoons unsalted butter

1 cup minced leek, white and pale green part

1 pound swiss chard (red if possible), stems cut from leaves and chopped into thin slices

3 large cloves garlic, minced

1/4 teaspoon red pepper flakes-optional

1/3 cup canned chicken broth

2/3 to 1 cup heavy cream

1 tablespoon walnut or similar nut oil (such as hazelnut)

Salt and freshly ground pepper to taste

1/2 pound penne, cooked and drained according to package directions

3 tablespoons toasted walnut halves, broken into large pieces

2 tablespoons minced fresh tarragon or parsley or a combination of both

Freshly grated Parmesan cheese-optional garnish