Spring Buckwheat Noodle Salad

Name: Spring Buckwheat Noodle Salad
Ingredients: 6 Brazil nuts; 1/4 cup drained oil-packed sun-dried tomatoes; 1/4 cup fresh lemon juice; 2 small garlic cloves; 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 shelled and peeled fava beans or thawed frozen lima beans; 8 ounces arugula, thick stems discarded and leaves chopped; 1/2 cup lightly packed parsley, chopped; 1/2 cup lightly packed basil leaves, torn; 1 Hass avocado, peeled and cubed