Farfalline With Celery And Carrots

Preparation:

Preparation: Scrape celery and carrots, wash and dry them. Peel the shallot and chop it. Slice the celery, keeping the tender leaves aside. Cut the carrots into thin sticks. Heat the butter in a saucepan over low heat and let the shallots soften, add the celery and carrots, cook for a few minutes, just long enough for them to soften a little while remaining crunchy. Salted. Cook the pasta in a pot of lightly salted boiling water. Drain it al dente and toss it in the pan with the vegetables. Add a pinch of paprika, garnish with fresh celery leaves and serve.