Preparation

• Bring a large pot of well-salted water to a boil.
• Heat the oil in a 12-inch skillet over medium heat. Add the pine nuts and cook, stirring, until golden, 1 to 2 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Add the shallot and ginger to the skillet and cook, stirring, until fragrant, about 1 minute. Add the wine and cook, stirring, until almost evaporated. Stir in the broth, cream, and tomatoes, increase the heat to medium high, and cook until slightly thickened, about 2 minutes. Season generously with salt and pepper.
• Cook the pasta until al dente, about 2 minutes. Using tongs or a skimmer, transfer the pasta from the pot to the skillet. Add the basil and cheese, and toss. Top with the pine nuts and serve.