Fettucini with Preserved Lemon and Roasted Garlic

A perfectly pleasant pasta-- very lemony. Once you have roasted the garlic (takes a bit less than an hour), the entire dish can be pulled together in about the amount of time it takes to cook the pasta (8-10 minutes).

Not sure you really need to use a preserved lemon for this -- the big yellow Gourmet cookbook has a similar lemon and parsley (no roasted garlic) pasta that is equally tasty but uses regular lemons.

I used preserved lemons made from the following Eric Ripert recipe.

http://www.foodandwine.com/recipes/lemon-confit