Boil pasta in generously salted water until al dente. Meanwhile, toast pine nuts in large pan until golden, about 3 minutes; remove and set aside. Add oil, garlic, and saffron to pan; cook until garlic is light golden. Add 1 cup pasta water; simmer 2-3 minutes to reduce. Transfer cooked pasta to pan; add reserved pine nuts, parsley, lemon zest, and juice. Toss together, adding more pasta water if needed for desired consistency. Serve immediately.