Ingredients

Steps

• Boil 100g sugar and 100ml water in a pan over high heat.
• Blanch the walnuts in the syrup for 30 seconds and drain.
• Melt butter in a separate pan and fry chopped pears for two minutes until seasoned.
• Stir the blanched walnuts, Stilton, and spinach into the pear mixture.
• Blend parsley, mint, tarragon, capers, anchovies, mustard, and 100ml olive oil in a food processor.
• Layer spoonfuls of filling between cooked pasta squares on plates and drizzle with salsa verde.