Mushroom and Asparagus Fettuccine

INGREDIENTS
8 ounces dried fettuccine or linguine
8 ounces asparagus, trimmed and cut into 1 1/2-inch pieces
3 cups sliced fresh shiitake or crimini mushrooms
1 medium leek, thinly sliced, or 1/2 cup chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
1/3 cup mushroom broth or vegetable broth
1/4 cup half-and-half or light cream
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup chopped plum tomatoes
1 tablespoon finely shredded fresh basil
1 tablespoon finely shredded fresh oregano
1/4 cup pine nuts, toasted
Finely shredded Parmesan cheese (optional)
DIRECTIONS
Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.
Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.
Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.