Toast the pine nuts in a single layer in a large skillet on medium heat, stirring occasionally, until lightly browned. Remove pine nuts from pan and set aside. Cook the pasta al dente in lots of boiling, salty water according to the cooking instructions on the package. Meanwhile, in a large skillet heat olive oil on medium heat; add the onion and garlic, cook for 2 minutes. Add white wine, lemon juice, and 1 tablespoon of lemon zest. Increase the heat and let boil down by half. Add the cream and let boil a minute more. Turn off the heat. Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts, chives, and the remaining lemon zest. Season with black pepper and serve immediately.