Cook the pasta in salted boiling water. 4 minutes before the pasta is done, prepare the poached eggs. For convenience, simply enclose them in plastic wrap: Place plastic wrap in a ramekin, add the egg, close it with a tie, and submerge it in gently boiling water for 3 minutes and 30 seconds.
Meanwhile, in a bowl, mix the pesto with a little oil and chopped basil leaves (reserve some for decoration), and add pepper. Once the eggs are cooked, remove them from the water and take off the plastic wrap. Drain the pasta and let it rest for 30 seconds. Add the pesto to the pasta placed back into the pot and mix.
Serve each plate with spaghetti topped with a poached egg, a few pine nuts, and basil leaves.
To finish: For cooking the poached egg, it is recommended for 4 minutes, but 3 minutes and 30 seconds is much better. Add the desired amount of oil to the pesto, and a little pasta water works too!
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