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For garnish:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Thaw the frozen broccoli if using.
Meanwhile, heat the oil in a large skillet over medium-high. Add the walnuts and chilli flakes, if using, and cook, stirring, until golden and fragrant, about 1 minute. Using a slotted spoon, transfer walnuts and chilli flakes to a small bowl. Season walnuts with a little salt and pepper.
Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes; season with salt and pepper and remove from heat.
Drain pasta and add to the skillet along with the lemon zest, cheese, toasted walnuts and mint; toss to combine. Garnish with more cheese and a drizzle of olive oil. Serve with lemon wedges, squeezing juice on top, if desired.