In a large pot, boil water with salt and 1 tsp oil for the pasta and cook as per instructions on pack.
Finely shred the celery leaves.
Meanwhile, pour 2 tbsp of olive oil in a large wok, once moderately hot, add minced garlic and chilli flakes.
Saute for a few seconds, then add the shredded celery greens. Once the greens wilt (1-2 minutes), add the crumbled or cubed paneer. Sprinkle salt and pepper, along with any dried herbs of your choice.
Toss gently for 1-2 minutes.
Once the pasta is done, drain and add to the wok.
Toss well to coat. Check for salt and adjust.
Serve hot with a topping of freshly grated parmesan cheese.