Rigatoni with pickled fennel and preserved lemon

Name: Rigatoni with pickled fennel and preserved lemon
Cuisine: European, Italian, Mediterranean
Ingredients: 400g rigatoni pasta; 2 tbs extra virgin olive oil, plus extra to drizzle; 60g unsalted butter; 25g finely chopped preserved lemon; 1/4 cup (40g) toasted pine nuts; Juice of 1 lemon; 100g haloumi, grated; 2 cups each firmly packed flat-leaf parsley & coriander leaves; 1/2 cup each loosely packed mint & chervil leaves; 1 tbs firmly packed tarragon leaves; 2 garlic cloves, crushed; 1 cup (80g) finely grated parmesan; 1 orange, zest finely grated, plus juice of 1/2 an orange; 1/2 cup (80g) toasted pine nuts; 200ml extra virgin olive oil; 300ml white wine vinegar; 1 cup (220g) caster sugar; 1 large bulb fennel, trimmed, finely chopped, fronds reserved