Heat 2 tbsp extra virgin olive oil in a large pan.
Sauté sliced garlic until golden brown.
Add 1 tsp of crushed red peppers to the garlic and sauté couple a minute.
Add cherry tomatoes to the pan and char them on high heat until they start to become soft and have dark charred spots on them.
Once the tomatoes are charred, add boiled tortellinis to the pan.
Keep cooking them on high flame to see tortellinis crisp up.
Once the tortellinis start to become crispy, add boiled asparagus to the pan and mix it well. Turn the stove off.
Add sun dried tomato pesto, chopped fresh basil and salt. Mix it very well.
Garnish it with some shredded parmigiano reggiano (optional) and serve it hot!