Butter a 12-inch pyrex baking dish or four 1-1/4 cup individual souffles and chill in the refrigerator

Cook the broccoli and cauliflower, covered, in boil- ing water or in the microwave until just tender

Drain well

Set aside about 1/2 cup broccoli and cauliflower florets. Place the broccoli, cauliflower, pesto, ricotta, 1/4 cup Parmesan cheese, and egg yolks in a food processor or blender

Blend on high until a smooth texture is achieved

Season to taste with salt and freshly ground black pepper

Add the reserved broccoli and cauliflower florets and pulse a few times, leaving some pieces for texture. Preheat the oven to 450F

In a separate bowl, whip the egg whites with an electric mixer just until they form soft peaks

Stir a third of the egg whites into the broccoli mixture

Fold in the remainder, deflating the whites as little as possible

Fill the pyrex dish or small souffle cups to the rim

Sprinkle with the remaining 1 tablespoon of Parmesan cheese

Place on a baking sheet

Bake the large souffle approximately 15 to 18 minutes and the individual souffles 10 to 12 minutes, until nicely browned and still moist in the center

Small souffles can be unmolded, if desired, and served with a cheese sauce

Serve hot

Serves 4.