-
1
Cook the puff pastry shells according to package instructions and set aside.
-
2
Bring a large pot of water to a boil over high heat.
-
3
Drop the linguine into the pot of boiling water and add a big pinch of salt.
-
4
Cook according to package directions until the pasta is just tender.
-
5
Save 1 cup cooking water and drain the pasta.
-
6
In a large skillet over medium heat, melt the butter.
-
7
Add the onions and cook until they are soft, about 3 minutes.
-
8
Do not let them brown.
-
9
Add the wine and cook until most of the liquid has evaporated, about 5 minutes.
-
10
Add the Alfredo sauce and lemon zest, bring to a simmer, turn the heat to low and cook for 2 to 3 minutes.
-
11
Add the lemon juice and stir.
-
12
Add the pasta to the skillet and toss it well to coat with the sauce.
-
13
Add some of the cooking water if the sauce is too thick.
-
14
Remove the centers of each puff pastry shell.
-
15
Place onto a plate and fill with the linguini, letting it spill over onto the plate.
-
16
Garnish with the cheese and parsley.
