Ingredients

• 100g/3½oz sugar
• 100ml/3½fl oz water
• 200g/9oz walnuts
• 1 tbsp butter
• 3 pears
• peeled
• core removed
• and chopped
• salt and freshly ground black pepper
• 250g/9oz Stilton
• crumbled
• 1 tbsp finely chopped spinach
• large bunch flatleaf parsley
• 15g/½oz fresh mint
• 1 tbsp fresh tarragon
• 1 tbsp capers
• drained
• 15g/½oz canned anchovies
• drained
• 1 tbsp Dijon mustard
• 100ml/3½fl oz olive oil
• warmed
• 8 sheets fresh pasta
• cut into 7.5cm/3in squares
• cooked according to packet instructions

Directions

• For the filling
• place the sugar and water into a pan over a high heat and bring to the boil.
• Add the walnuts and blanch for 30 seconds
• then drain.
• Melt the butter in a separate pan over a medium heat. When it begins to foam
• add the pears. Season
• to taste
• with salt and freshly ground black pepper and fry for two minutes
• stirring occasionally.
• Add the blanched walnuts
• Stilton and spinach and stir to combine.
• For the salsa verde
• place the parsley
• mint
• tarragon
• capers
• anchovies
• mustard and olive oil into a food processor and blend to combine.
• To serve
• place a square of pasta onto each plate. Place a spoonful of the filling mixture onto the middle of the pasta square
• then top with another piece of pasta. Repeat this process until you have used up all of the pasta squares and filling. Drizzle over the salsa verde and serve.