2 tsp balsamic vinegar (optional depending on how ripe and sweet the tomato is!)
1 lb brown rice pasta, cooked (penne shown)
In a food processor pulse together the walnuts, spinach, olive oil, lemon and yeast until smooth, 20-30 seconds. Season with salt and pepper. Slice tomato into wedges and marinate with balsamic and a pinch of salt.
Toss pasta with with pesto and season with salt and pepper. Divide pasta between two bowls and add tomato on top.