Bring a medium pot of salted water to a boil. Add lentils and cook 15-20 minutes, until al dente. Drain well and set aside.

In a large, deep skillet, heat olive oil over medium heat. Add rosemary leaves and cook, stirring frequently, 1-2 minutes, until slightly crispy. Remove rosemary from pan and place on paper towel-lined plate. Set aside, leaving oil in the pan.

To the pan of reserved oil, add carrots, celery, and onion. Cook, stirring frequently 4-5 minutes. Add garlic and continue cooking an additional 1-2 minutes.

Stir in the tomato paste, lentils, red wine, and 1 cup of water.

Bring to a boil, then reduce heat to low. Simmer, uncovered, 10-15 minutes. Season with salt and pepper, to taste.

Meanwhile, cook pasta according to package directions, reserving 1/2 cup of the cooking water prior to draining.

Add butter, pasta, and 1/4 cup cooking water to the sauce pan. Stir gently to combine and heat through, adding reserved water as needed to reach desired consistency.

Garnish with Parmesan and rosemary. Serve warm.