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.
