Fettuccine with Asparagus and Mushrooms

Ingredients

• 0.3 cup sun-dried olives in oil (not )
• 8 ounces fettuccine barilla uncooked
• 1 teaspoon canola oil 
• 1 pound asparagus thin
• 6 cups mushrooms sliced
• 2 cloves garlic finely chopped
• 3 tablespoons parsley fresh chopped
• 2 tablespoons basil fresh chopped
• 2 tablespoons cornstarch 
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper 
• 1 cup wine dry white
• 1 cup chicken broth 
• 0.3 cup pinenuts 
• 0.3 cup parmesan cheese freshly grated

Equipment

• bowl
• frying pan
• whisk

Directions

1. Pour enough boiling water over dried tomatoes to cover.
2. Let stand 10 minutes; drain. Chop tomatoes.
3. Cook and drain fettuccine as directed on package.
4. While fettuccine is cooking, heat oil in 12-inch skillet over medium heat. Cook asparagus, mushrooms, garlic, parsley and basil in oil 5 minutes, stirring occasionally. Stir in tomatoes. Simmer 2 to 3 minutes or until tomatoes are heated.
5. Beat cornstarch, salt and pepper into wine and broth in small bowl with wire whisk; stir into vegetable mixture.
6. Heat to boiling over medium heat, stirring constantly, until mixture is smooth and bubbly; boil and stir 1 minute.
7. Serve over fettuccine.
8. Sprinkle with nuts and cheese.