Pesto Pasta Salad with Poached Egg

The MOST scrumptious pasta salad ever. Warm noodles, laced with creamy basil pesto and then dotted with bright tomatoes and fresh green beans. As you slice into the poached eggs nestled on top, a drizzle of yolk weaves into the already vibrant sauce, creating a richness you can't rival. Just add a sprinkling of crunchy toasted pine nuts and fiery red pepper flakes and you'll be swooning. 

And even better news: This dish is incredibly easy to prepare. The main flavor ingredient - basil pesto - is store-bought. So once the pasta is cooked, it's basically a one-bowl, dump-and-stir meal. I recommend the refrigerated pesto (like Buitoni), but any variety works.

And, I think you'll ADORE my foolproof method for poaching eggs. Two minutes of simmering, 8 minutes of resting. That's it. PERFECT every time. And, you don't need to hover over the pan - just set two timers and that's it.

Pesto Pasta Salad with Poached Egg

1 pound pasta of choice, such as spiral-cut, penne, bowtie, or elbow
1 cup fresh or frozen green beans, cut into 2-inch pieces
1/2 cup prepared basil pesto
2 tablespoons olive oil
5-6 ounces grape or cherry tomatoes, halved crosswise
2 tablespoons grated parmesan cheese
Salt and freshly ground black pepper
4 large eggs
2 tablespoons pine nuts, lightly toasted*
Crushed red pepper flakes

Cook the pasta according to the package directions, adding the green beans for the last minute of cooking. Drain and, while the pasta and green beans are still warm, stir in the pesto and olive oil. Stir to coat the noodles.
Fold in the tomatoes and parmesan cheese. Season to taste with salt and pepper.
Meanwhile, to poach the eggs, bring about 3-4 inches of water to a simmer over medium-high heat (use a pan that's large enough to hold 4 eggs, such as a large saucepan or high-sided skillet). Crack the eggs into a shallow bowl or ramekin and slide the eggs into the simmering water. Simmer for 2 minutes. Remove the pan from the heat and let the eggs sit in the water for 8 minutes. Drain and set aside until you're ready to serve.
Transfer the pasta to a serving dish or individual bowls and top with the poached eggs. Sprinkle the pine nuts and crushed red pepper flakes over top and serve warm or room temperature.
Serves 4

*To toast the pine nuts, place them in a small dry skillet and set the pan over medium-low heat. Cook until golden brown on all sides, shaking the pan frequently. This just takes a few minutes, so stay close!