Ingredients
12 oz
linguine
2 packages 
Bake to Perfection, Cod Loins with Lemon and Parsley Butter (4 loins)
2 cups
halved cherry tomatoes
1 cup
corn kernels
1/2 cup
35% heavy cream
1 cup
torn fresh basil leaves
1/3 cup
grated Romano cheese
1/2
tsp
Pepper
Method
In large pot of boiling salted water, cook linguine until tender but firm. Drain, reserving 1/2 cup cooking liquid.
Meanwhile, prepare cod according to package directions. Separate cod from sauce. Pour sauce into large, deep skillet set over
medium-high heat; stir in tomatoes, corn and cream. Bring to simmer; cook for about 3 minutes or until slightly thickened.Add linguine and reserved cooking liquid to skillet, tossing until heated through. Sprinkle basil and Romano over top; toss well. Divide linguine mixture among dinner plates. Top with cod; sprinkle with pepper. Serve immediately.
Serving tip
Mix up the vegetable garnishes by replacing corn and tomatoes with peas and cooked asparagus or spinach and sautéed mushrooms.