Mexican Street Corn Elote Pasta with Crispy Chickpea Croutons

Ingredients

• 3/4 cups orzo pasta, uncooked
• 1/2 cup canned chickpeas, drained and patted dry
• 3/4 cup fresh corn kernels, or frozen, thawed
• 1/3 cup raw cashews, soaked in hot water 5 minutes
• 1/2 whole fresh lime, juiced
• 2 whole garlic cloves, minced
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 2 tablespoons olive oil, divided
• 2 tablespoons nutritional yeast
• 1/4 cup fresh cilantro, chopped
• 1/4 cup tortilla chips, crushed lightly
• to taste pinch sea salt and black pepper
• 1/4 cup water, for cashew cream

Instructions

1. 1

   Cook orzo pasta in salted boiling water according to package directions, drain and set aside

2. 2

   While pasta cooks, toss drained chickpeas with 1/2 tablespoon olive oil, cumin, chili powder, salt and pepper