Bowtie Summer Salad

1 pound bowtie pasta
½ pint cherry (grape) tomatoes, halved
1 cup (about 3 1/2-ounces) grated Asiago
1/2 cup grated Parmesan
1/4 cup olive oil
½ stick (4 oz.) butter
1 garlic clove, minced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 tablespoons freshly minced parsley
4 tablespoons torn basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon lemon zest

Cook pasta in salted water until tender, about 8 to 10 minutes. Drain pasta.
Meanwhile, in a heavy bow add tomatoes, olive oil, butter, garlic, salt, pepper, parsley, oregano, thyme and zest. When pasta is drained, empty into bowl and stir until butter is melted and the pasta is coated. Right before serving, add Asiago, parmesan, and basil. Toss. Transfer to serving platter or serve from bowl.