Harvest Tortellini Salad with Boursin® Garlic & Fine Herbs Cheese
Ingredients
- 4 cups butternut squash, ½” diced
- 6 cups fennel, tops removed, ½” slices
- 1 package BUITONI Refrigerated Mixed Cheese Tortellini (20 oz.)
- 2 cups heavy cream
- 2 packages Boursin® Garlic & Fine Herbs Cheese Spread
- 4 tablespoons extra virgin olive oil
- ½ cup apples, quartered & julienned
- Salt and pepper to taste
- Dried cranberries for garnish
Ingredient Note: New Boursin® Garlic & Fine Herbs Bites are also a perfect bite sized, creamy, crumbly topper for this hearty fall inspired salad.
Method
PREHEAT oven to 450° F.
MIX diced butternut squash and fennel with olive oil and salt and pepper. Spread on a sheet pan and bake in the oven for approximately 25 minutes or until golden brown.
BOIL tortellini according to package directions; drain reserving 2/3 cup of pasta water.
HEAT heavy cream and pasta water in skillet until boiling; simmer for 30 seconds, or to desired thickness. Crumble 1 1/2 packages of Boursin into mixture and stir to combine.
REMOVE cream mixture from heat and add tortellini, roasted vegetables, and apple. Toss. Season with salt and pepper.
GARNISH with remaining crumbled Boursin and dried cranberries.
