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Add the walnuts to a food processor, and process until the mixture resembles bread crumbs.
Add in the rest of the ingredients and process until the mixture is homogeneously combined and there are no whole chickpeas remaining, but it still has texture.
Transfer the mixture to a bowl, and taste and adjust flavor. If the mixture is too dry add in a tsp or so of oil, or lime juice, and mix in.
Drain the cashews, and add to a blender along with half a cup of water and the rest of the ingredients until really really smooth and set aside.
Grease a baking dish, about 8 by 10 inch baking dish, or similar size, really well. Add your pasta, and spread all over.
Scoop the walnut taco meat mixture using a cookie scoop or spoon, and place it on top of the elbows.
Add some tomato or salsa, and the pickled Jalapenos if you like.
Drizzle your cashew queso and sprinkle some salt all over. Then pour 2 cups of water. All of the mixture should be evenly covered.
Cover the dish with foil and bake at 400 degrees Fahrenheit for 45 minutes.
Remove the dish. You can check at 40 minutes if the top is set, and that the pasta is cooked from the edge and remove it or continue to bake another five minutes.
Sprinkle the top with some crushed tortilla chips, sliced up pickled jalapenos, and serve.