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Bring a large pot of water to a boil, salt it ferociously, and cook the pasta according to the manufacturer’s directions.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface.
Add the garlic and pine nuts and cook, stirring, until they’re lightly browned, about 2 minutes.
Add the preserved lemon and half the mint and cook, stirring, for another 1-2 minutes.
Add the cooked pasta to the pan, reduce the heat to low, and toss the pasta to coat it evenly in the mixture.
Give it like 20 turns of black pepper.
Top it with the remaining fresh mint, the feta, and a few pinches of crushed red pepper.
Serve immediately and enjoy.