1. In a pot of boiling salted water, add pasta and cook as per packet directions. Drain pasta, refresh under cold running water and toss through olive oil.
  2. While the pasta is cooling, heat a non-stick saucepan over a medium heat and grill the peach slices for 1-2 minutes on each side or until starting to brown, set aside.
  3. In a small bowl add the pesto, lemon juice and olive oil, whisk to combine.
  4. On a large serving platter add the cooled pasta, rocket, grilled peaches, tomatoes and raspberries and toss to combine.
  5. Place the burrata cheese ball in the centre, sprinkle over the basil leaves and nuts then drizzle over the pesto sauce.
  6. Plate up with crusty bread, tear the burrata cheese and spread through the salad.
  7. Serve and enjoy with family and friends!