In a large pot of water, cook tortellini pasta according to package instructions, or until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
Meanwhile, heat a large skillet over medium-high heat and add in olive oil. Cook asparagus for about 3 minutes, then add in tomatoes and continue cooking for an additional 3 minutes, until asparagus is tender-crisp and tomatoes are lightly charred.
Toss in the garlic and cook until fragrant, about 30 seconds. Add the cooked tortellini, reserved pasta water, basil pesto, salt, pepper and red pepper flakes to the pan. Stir to combine.
Once heated through, stir in the parmesan cheese and enjoy right away. Top with extra parmesan cheese for serving if desired. Enjoy!