Mexican Street Corn Elote Pasta with Crispy Chickpea Croutons

Ingredients

• 0.75 cups Orzo pasta, uncooked
• 0.5 cup Canned chickpeas, drained and patted dry
• 0.75 cup Fresh corn kernels, or frozen, thawed
• 0.33 cup Raw cashews, soaked in hot water 5 minutes
• 0.5 whole Fresh lime, juiced
• 2 whole Garlic cloves, minced
• 0.25 teaspoon Cumin
• 0.25 teaspoon Chili powder
• 2 tablespoons Olive oil, divided
• 2 tablespoons Nutritional yeast
• 0.25 cup Fresh cilantro, chopped
• 0.25 cup Tortilla chips, crushed lightly
• to taste pinch Sea salt and black pepper
• 0.25 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 0.5 tablespoon olive oil, cumin, chili powder, salt and pepper