While pasta is cooking heat the oil over medium , in a large, high rimmed saute pan. Add the garlic and ginger. Cook until fragrant, about 3-5 minutes.
Add in the coconut milk, sugar, lemon juice, torn Swiss Chard, salt, pepper and red pepper flakes. Stir well, bring to a simmer and cook until chard is wilted, about 5 minutes.
Transfer to a blender, add the basil, and blend until smooth and creamy. Taste and adjust seasonings, then transfer back to the large saute pan. In a small bowl or cup, mix the cornstarch with 1-2 T of water to make a slurry. Add the slurry to the sauce and bring back to a simmer, stirring, until slightly thickened.
Combine sauce with hot pasta and top with cashews and sesame seeds if desired. Serve hot.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.