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Bring a large pot of water to a boil. Once the water is boiling add frozen tortellini and cook according to package directions.
While you wait for the water to boil, add sun-dried tomatoes (with some of the oil) and cherry tomatoes to a large skillet. Cook on medium heat until the fresh tomatoes start to blister.
Cook frozen asparagus according to package directions and then chop each spear into bite-sized pieces. Add the asparagus to the skillet along with creamy basil pesto. Mix everything together and cook for 1-2 minutes.
Add the drained tortellini to the pan and stir until the pasta is covered in the pesto. Serve warm.