In a food processor, blend together the almonds and garlic. Then add the basil, parsley, lemon zest, juice, cheeses, honey and avocado. Puree until very smooth and thick. Season with salt and pepper to taste, and set aside.
Meanwhile, cook the Catelli Gluten Free Fusilli in a large pot of salted water according to package directions. In the last 3 minutes, add the asparagus, then add the peas in the last minute (if using fresh). Drain everything into a colander filled with ice.
Once cooled, mix with the avocado sauce, grape tomatoes, and sundried tomatoes until well coated. If using frozen thawed peas, now is the time to mix them in. Top with the additional shaved parmesan cheese and toasted almonds.