Start this recipe by making the pesto. Just blitz all the ingredients together and put aside. Next, cook the pasta in a pan of salted boiling water and drain. Heat the butter in a pan, saute the garlic for 3 minutes to soften then add in the prawn and cook for just 2 minutes. Mix the lemon pesto through the spaghetti and serve into a large plate or bowl. Sprinkle over the cherry tomatoes and cooked prawns. Rip up the burrata balls and dot on top and finish off with extra basil leaves and toasted pine nuts. This pasta dish can also be served hot, but I prefer serving at room temperature.