Tortellini with Artichokes and Beans from Nancy Caparulo

1 8-10 oz. box or bag of cheese tortellini

1 can quartered artichoke hearts

1 can cannelini beans

For Sauce:

3 Tbsp butter

3 Tbsp sifted (hah!) flour

2 C. chicken or vegetable broth

2 TBSP finely chopped flat leaf parsley

dash of nutmeg

½ tsp salt

pepper

1 ounce soft goat cheese

(1 Tbsp butter, melted)

Drain and rinse both the artichoke hearts and cannelini beans in a colander and keep them in the colander.

Cook the tortellini in boiling water according to package directions, less 1 minute.

While water is coming to a boil, make sauce.

Melt butter and add flour. Cook on medium heat just until it begins to color. Add broth in a steady stream, whisking constantly. Bring to a boil on medium then add parsley, nutmeg, salt and pepper. Cook at a slow boil for 15 minutes, whisking regularly. After the sauce thickens add the goat cheese and whisk to incorporate. If not using immediately, pour the extra tablespoon of butter on the top of the sauce to prevent a skin from forming. If using right away, keep on very low heat.