While traditional pasta has become a staple food worldwide, several public health strategies agree that their nutritional qualities could be improved. The quality improvement through the crop diversification has not been sufficiently studied in semi-arid climate and organic production.
Intercropping winter wheat with field pea in organic systems enables to increase the protein content of the cultivated cereal, and so its nutritional quality.
Intercropping cereals with legumes in organic systems allows a better crop use of resources, brings a higher biodiversity in the agricultural landscape, and delivers ecosystems services (soil fertility and health, C sequestration and water regulation). These benefits can add extra value to the produced pastas.
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