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Bring a large pot of lightly salted water to a boil. Add peas; blanch 30 seconds. Remove from pot with a slotted spoon and run under cold water until cool; set aside. Reserve water (cover with a lid to keep hot).
In a food processor or blender, combine 1 1/2 cups peas, mint, oil, 1/4 cup almonds, lemon juice and lemon zest. Process until well combined. Transfer to a bowl and stir in cheese, salt and pepper.
Bring reserved pot of water to a boil; add gemelli. Cook 12 minutes or according to package directions. Meanwhile, add pesto to a large skillet over medium-low heat. Drain pasta, reserving 1 cup of the water; transfer pasta immediately to pan. Stir in reserved water and the remaining peas and 1/4 cup almonds. Serve immediately.