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1.Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
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2.While waiting for water to boil, heat oil in a saute pan over medium heat. Add onion and pepper flakes and saute quickly to keep ingredients from scorching. Add mushrooms, season with salt and pepper, and saute until mushrooms darken slightly in colour and are softened but still holding their shape, about 5 minutes. Add broth and asparagus and cook, stirring gently, for 2 minutes. Stir in cream, immediately reduce heat to keep it from scorching, and cook for several minutes.
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3.Meanwhile, toast pine nuts in a saute pan over low heat, shaking pan, just until they are warm and fragrant, about 2 minutes.
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4.Add pasta to boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
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5.Add basil, butter, pine nuts, and cheese to pan with mushrooms and toss well.
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6.Reserve a cup or so of pasta's cooking liquid, then drain the pasta and add it to the pan with mushrooms, asparagus, and sauce. If sauce seems too dry, stir in a few tablespoons of reserved pasta water. Toss, taste, and adjust seasoning with salt, pepper, and more pepper flakes if necessary.
