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PdfSet a large pot of water next to a large deep sauté pan on your stovetop— you'll be working with both of these simultaneously.
Bring the pot of water to a boil and add 2 teaspoons salt. Add the pasta to the boiling water and cook until al dente, according to package directions.
Set the sauté pan over medium heat and add the butter. When the butter has melted and begins to brown slightly, around the 3- to 4-minute mark, add the lemon zest and Aleppo pepper and turn the heat to medium-low.
When the pasta is nearly ready, pour the tahini into the butter mixture and stir for a few seconds to combine. As soon as the pasta is ready, use a slotted spoon to transfer the pasta directly into the pan. Add ½ cup pasta water to the pan and mix quickly to combine. Add the lemon juice and continue to stir. Taste and season with salt. Mix, continuing to add splashes ofpasta water, until you get a smooth, glossy, tahini butter sauce.
Scoop the pasta onto a plate and garnish with the mint, black pepper, and a sprinkle of Aleppo pepper.