Fettuccine with Asparagus and Mushrooms Recipe

Ingredients

• 1/4 cup sun-dried tomatoes (not in oil)
• 8 ounces uncooked fettuccine
• 1 teaspoon olive or canola oil
• 1 pound thin asparagus, broken into 2-inch pieces
• 1 pound mushrooms, sliced (6 cups)
• 2 cloves garlic, finely chopped
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup dry white wine or chicken broth
• 1 cup chicken broth
• 1/4 cup pine nuts
• 1/4 cup freshly grated Parmesan cheese