Cook the pasta al dente and drain it reserving 1 cup of the water. Put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned.

Remove pine nuts from pan and set aside. In a large skillet heat olive oil on medium heat.

Add the onions and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 tablespoon of lemon zest.

Increase the heat and let boil down by half. If you want a slightly creamy sauce, add the cream and let boil a minute more. The sauce should be done about the same time the pasta is done.

If you get done earlier with it than the pasta, take it off the heat. Add the drained pasta to the skillet with the sauce.

Add back some of the pasta water if it is a little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground black pepper.

Serves 3 to 4 for a main dish, 4 to 6 as a side. This recipe can be doubled or tripled.