Step 1

Cook pasta in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well.

Step 2

Meanwhile, whisk lemon juice, mustard and sugar in a bowl. Gradually add the oil in a thin steady stream, whisking constantly until combined. Season.

Step 3

Lightly spray peach with olive oil spray. Heat a barbecue grill or chargrill on high. Cook peach for 2-3 mins each side or until lightly charred. Transfer to a plate.

Step 4

Place pasta, fetta, pistachio, rocket and peach in a serving dish. Drizzle with the dressing. Toss to combine.