Cheesy Tortellini in a Creamy Sauce

I created this for the Ready Set Cook contest, I hope you enjoy it! It's cheesy and creamy and easy to make!

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1 1⁄2-2  cups napa cabbage, chopped
• 2  tablespoons olive oil
• 1  tablespoon butter
• 4  garlic cloves, minced
• 5  green onions, sliced thinly
• 2  tablespoons flour
• 1  cup vegetable broth (or chicken broth)
• 1⁄2 cup  whole milk
• 1⁄2 cup creme fraiche
• 1⁄8 teaspoon nutmeg
• 1 (14 ounce) can  artichoke hearts in brine, drained, chopped small (or one 12 oz. bottle marinated artichoke hearts)
• 1⁄4 cup pimiento, from jars, diced
• 1  cup  grated parmesan cheese (or Romano or try half Parm and half cream cheese)
• 12  ounces  fresh  cheese tortellini (or 1 pound dry)
•  salt and pepper
•  parsley (to garnish, or dill leaves)

Directions

1. Place the olive oil and butter in a large skillet and heat over medium heat. When the butter melts, add the garlic, sliced green onions and napa cabbage. Saute 5 minutes.
2. Whisk the flour into the skillet and cook for about 1 minute. Whisk in broth, then the milk and creme fraiche. Heat till mixture just starts to bubble.
3. Season with nutmeg and reduce heat to low.
4. Stir in pimientos, artichoke hearts, and cheese. Season with salt and pepper to taste.
5. Meanwhile, cook the tortellini in boiling salted water about 7-9 minutes(use directions on pkg.). While the tortellini is cooking, if the sauce starts to get too thick, add a little more milk to thin.
6. Drain the tortellini, toss with the vegetable/cheese sauce. Sprinkle over parsley to garnish. Serve ritht away and pass additional cheese. Enjoy!
7. Note:
8. If you like, add some chopped chicken to please the meat eaters, and turn this into a main dish.