Buckwheat Noodle Salad Recipe by Abbie Joan

Ingredients

• 6 Brazil nuts
• 1/4 cup oil-packed sun-dried tomatoes, drained
• 1/4 cup fresh lemon juice
• 2 small garlic cloves
• 1 pinch crushed red pepper
• 1/2 cup extra-virgin olive oil
• Kosher salt and black pepper, to taste
• 12 ounces buckwheat noodles
• 1/2 pound haricots verts, halved
• 1 1/2 cups fresh young peas (8 ounces)
• 1 1/2 cups fava beans or thawed frozen lima beans, shelled and peeled
• 8 arugula leaves, chopped (discard thick stems)
• 1/2 cup parsley, chopped (lightly packed)
• 1/2 cup basil leaves, torn (lightly packed)
• 1 Hass avocado, peeled and cubed
• Lemon zest and finely grated Parmigiano-Reggiano cheese, for garnish