In a large skillet heat 2 tablespoons olive oil on medium heat.
Add the GATC Olive Oil & Herbs Turkey Strips, 1/4 cup of chopped sun-dried tomatoes and cook everything on medium heat for 2-5 minutes, turning strips over a couple of times, until they reach an internal temperature of 165°F.
Remove the strips and the sun-dried tomatoes from the skillet and set aside. Add more olive oil if needed.
Add asparagus, seasoned generously with salt, and 1/4 cup of sun-dried tomatoes to the same skillet. Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus and set aside.
Cook tortellini according to the package instructions, drain.
In the original skillet, add the cooked strips and basil pesto. Stir to coat and cook on low-medium heat until warm, 1 or 2 minutes. Remove from heat.
Add cooked tortellini, halved cherry tomatoes, and asparagus to the skillet with the strips. Stir to combine and add more pesto if desired.