Prep: Wash and dry all produce and herbs. Put a large pot of water on to boil for the pasta. Slice both the zucchini and summer squash down the middle lengthwise. Slice each half again lengthwise resulting in quarters. Thinly slice quarters perpendicularly. Set aside in a medium bowl. Peel and mince shallot. Zest and juice the lemon. Remove the mint and parsley leaves from stems. Mince separately and set aside. Discard the stems. Finely crush hazelnuts.
Once the water reaches a boil, add the pasta and cook until al dente, about 10-12 minutes.
While the pasta is cooking, in a medium sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add shallots and simmer for 3 minutes.
Add the squash and zucchini. Sauté for 3 minutes. Add preserved lemon, lemon juice, zest and ½ cup of water from pasta pot (the residual starch in the water will help the sauce cling to the pasta). Cook for 1 minute.
Add the mint, parsley, crushed hazelnuts, ½ teaspoon salt and 1 teaspoon black pepper. Mix thoroughly.
Strain the pasta. Stir in remaining 1 tablespoon of olive oil. Plate your pasta and top with sauce. Enjoy!