Tortellini Pesto with Roasted Tomatoes

1: Boil tortellini in salted water until al dente and toss with pesto.

2: Pour onto a serving platter and dot with roasted tomatoes.

3: Break apart the burrata (or mozzarella) and dollop it over the warm pasta.

4: Drizzle with extra virgin olive oil, crack pepper on top, and sprinkle with crushed red pepper flakes.

5: For the roasted tomatoes, preheat the oven to 450F.

6: Toss tomatoes with thyme and oil on a rimmed baking sheet; season with salt and pepper.

7: Roast for 20–25 minutes until blistered and beginning to burst, then let cool.