- 7 bacon slices, chopped
- 3 garlic cloves, chopped
- 2 10-ounce packages frozen peas, thawed
- 2 tablespoons (1/4 stick) butter
- Chopped Italian parsley
- Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from skillet. Add garlic to skillet; sauté until fragrant, about 30 seconds. Add peas and butter to skillet. Saut until heated through, about 5 minutes. Mix in bacon; season with salt and pepper. Transfer to dish; sprinkle with parsley.