Spring Buckwheat Noodle Salad

Name: Spring Buckwheat Noodle Salad
Ingredients: 6 Brazil nuts; 1/4 cup oil-packed sun-dried tomatoes, drained; 1/4 cup fresh lemon juice; 2 garlic cloves (small); 1 pinch of crushed red pepper; 1/2 cup extra-virgin olive oil; Kosher salt; Black pepper; 12 ounces buckwheat noodles; 1/2 pound haricots verts, halved crosswise; 1 1/2 cups fresh young peas (8 ounces); 1 1/2 cups fava beans or thawed frozen lima beans, shelled and peeled; 8 leaves, chopped (thick stems discarded); 1/2 cup parsley (lightly packed chopped); 1/2 cup basil leaves, torn and lightly packed; 1 Hass avocado, peeled and cubed; L emon zest and shaved Parmigiano-Reggiano cheese, finely grated for serving)