In a saucepan, brown the bacon. Add the shallots, broth, and thyme. Bring to a boil. Cover and simmer gently for about 5 minutes. Add the green onions and cook for about 3 minutes. Add the peas and butter. Bring to a boil and simmer uncovered, stirring frequently, until the vegetables are tender and glazed with the sauce. Sprinkle with the parsley. Adjust the seasoning.
