1. 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).
2. In a food processor or blender, combine 11/2 cups of the peas, the mint, oil, 1/4 cup of the almonds, the lemon juice and lemon zest. Process until well combined. Transfer to a bowl and stir in cheese, salt and pepper.
3. Bring reserved pot of water to a boil; add gemelli. Cook 12 minutes or according to package directions. Meanwhile, add pesto to a large saute pan 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.