Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes, drain. Chop tomatoes.
Cook fettuccine according to package directions and drain.
While fettuccine is cooking, in a 12-inch skillet, heat oil 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.
In a small bowl, beat cornstarch, salt and pepper into wine and broth with a wire whisk. Stir into vegetable mixture.
Heat to boiling over medium heat, stirring frequently until mixture is smooth and bubbly. Boil and stir 1 minute.
Serve over fettuccine. Sprinkle with nuts and cheese.