Saffron Fennel Pasta with Capers (Vegan)

Ingredients

• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves (minced)
• 1/4 cup pine nuts
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground sea salt
• 1/4 cup capers
• 1/4 teaspoon saffron
• 1 tablespoon + 1 teaspoon olive oil (divided)
• 8 ounces linguine or fettuccine pasta (gluten free if desired (*reserve 1 cup pasta water))
• 1/2 cup panko breadcrumbs (gluten free if desired)
• 1 fennel bulb (trimmed and sliced thin, about 2 cups (discard green parts))
• 1/4 cup dry white wine (I used Sauvignon Blanc)