Spaghetti with Basil and Parsley

1 lb spaghetti
3 garlic cloves, crushed
Crushed red -pepper flakes
6 Tbls unsalted butter, cut into small pieces
1 cup fresh flat-leaf parsely, coarsely chopped
1 cup fresh basil, coarsely chopped or sliced into ribbons
1 cup crumbled feta cheese (4 ounces)
3/4 to 1 cup finely grated Pecorino Romano cheese (about 2 ounces)

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, leaving 2/3 cup cooking water. Return reserved cooking water to pot. Add garlic and a pinch of red-pepper flakes. Bring to a boil. Reduce heat to low. Add butter, and swirl to melt.

Return pasta to pot and toss to coat. Add herbs, reserving some for garnish.Toss in 1/2 cup feta and the Pecorino. Season with salt and pepper and garnish with reserved herbs. Sprinkle with remaining 1/2 cup feta and a pinch of red-pepper flakes, if desired.

Fruit Salad with Cream Cheese-Pecan Topping (Paula Deen-Food Network)

2 cups fresh blueberries

1 cup fresh blackberries

2 cups cubed cantaloupe

2 cups halved green grapes

2 cups sliced fresh strawberries

1 starfruit, sliced

1 (8-ounce) package cream cheese, softened

2 tablespoons fresh lemon juice

1/2 cup heavy whipping cream

1/4 cup confectioners' sugar

1/2 cup chopped pecans

In a serving bowl, combine the blueberries, blackberries, cantaloupe, grapes, strawberries, and starfruit.

In a medium bowl, beat the cream cheese and lemon juice at medium-low speed with an electric mixer until smooth.

In a separate medium bowl, beat the heavy cream at medium-high speed with an electric mixer until slightly thickened. Gradually add the confectioners' sugar, beating until soft peaks form. Gently fold into the cream cheese mixture; spread over the fruit. Sprinkle with chopped pecans. Serve immediately.